If you like something…

Author Notes:Our CSA farmers went on vacation, and came back to find Mother Nature had been overly kind to them. The Patty Pan squash had grown to 6-8" across They seemed to think this was a problem, and offered people as many as they wanted. I took three, along with a baseball bat sized zucchini. —maxine in ri

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Serves 6

3
large patty pan squash

1
tablespoon olive oil

1
medium onion

2
shallots

2-3
cloves garlic

1
small fennel, body and bare stalks

1/2
cup vegetable broth, divided

2
cups cooked rice

1
tablespoon curry powder

1
teaspoon honey

oil for the pan

6
tablespoons tomato sauce

3
tablespoons grated cheese

Preheat oven to 350F

Bring a large pot of water to boil. Add squash and boil for 5 minutes. Remove from water and rinse to cool.

Slice off top 1/2" of squashes. Scoop out seeds, and chop any flesh into small pieces and add it to the pan with the sauteed vegetables. Add 1/4 cup broth and saute until it has been absorbed. Sprinkle with a little sugar and the curry powder. Cook 1-2 minutes longer to mellow the curry.

Add the rice and the rest of the broth. Cook until rice is heated.

Oil the inside of a deep sided pan and place the squash in it. Spoon rice mixture into hollow. Top with a little tomato sauce and sprinkle with cheese.